“Gluten-free” oats are now available in Canada. In a new labeling practice, Health Canada will now allow packaged oat products that contain less than 20 parts per million of gluten to be marketed as “gluten-free”– in keeping with current labeling standards in the United States and Europe.

“These changes will make it easier for Canadians with celiac disease to make safe and informed food choices,” said Rona Ambrose, Canada’s Minister of Health in a statement on May 29, 2015. “By allowing a gluten-free claim on specially produced oats and foods that contain them, consumers with gluten sensitivities will be better able to identify products they can safely eat.”

In 2013, the FDA finalized a new U.S. gluten-free standard, after finding that oats with less than 20 ppm of gluten are safe for the large majority of those with celiac disease. Now after a lengthy assessment, Canada is following suit, and agreeing that current science backs the gluten-free marketing claims at the low-exposure levels.

Prior to this change, food manufacturers in Canada had to use less-than-clear labels – such as “pure, uncontaminated” or “wheat- and rye-free” – to indicate that their oats or oat products were, in fact, gluten-free.

The lack of consistency of terminology left consumers unclear on what was safe, and what would make them sick, says Sue Newell, the operations manager of the Canadian Celiac Association (CCA). “The biggest reason that we wanted the oats that were suitable for those with celiac disease to be labeled ‘gluten-free’ was that there was tremendous consumer confusion out there,” she told Allergic Living.

Gluten, a protein found in grains such as wheat, rye and barley, is detrimental to the health of those with celiac disease and gluten intolerance. Even small amounts can cause symptoms in some celiac patients or lead to long-term health issues. Oats are naturally free of the offending protein and studies indicates that oats are safe for most celiac patients, as long as they have been grown in fields free of cross-pollination and processed in a dedicated facility to avoid cross-contamination.

For those with gluten restrictions, experts hope that this new label, effective as of May 19, will open the pantry door to more dietary options. “Oats are a nutritious grain and can add variety for those who must follow a strict gluten-free diet for life,” notes Anne Wraggett, CCA president.

Newell expects to see the biggest change in the cereal and granola bar store aisles. She hopes that the new label will encourage manufacturers to put out more gluten-free products.

A small percentage of people with celiac disease have been found to react to a protein in oats, known as avenin, just as if they were reacting to gluten. The University of Chicago’s Celiac Disease Center estimates that, “perhaps less than 1 percent of celiac patients show a reaction to a large amount of oats in their diets.”

Experts therefore suggest those with celiac disease speak to a health professional before adding oats to their own gluten-free diet.

For more information from the Canadian Celiac Association about celiac disease and oats, click here.

The subject of oats and the gluten-free diet can be confusing. Here’s what you need to know.

Anyone with celiac disease quickly learns that the protein gluten is found in wheat, barley, rye – and a whole host of foods, not just cereal-based ones, but products such as malt vinegar, pre-made burgers (as a filler) and soya sauce. But one food that is getting a second chance on the gluten-free diet is Avena sativa – the common oat.

Oats do not inherently contain gluten protein, yet they are usually listed next to wheat, barley and rye as cereal grains to be avoided on the strict gluten-free diet. Why is this? The issue has been that oats in the field are commonly grown alongside or in rotation with the gluten-containing grains. It’s easy to get cross-contact during growing and harvesting, as well as through transportation on railway grain cars.

For these reasons, it’s accepted by experts that “regular” oats are likely to contain gluten and should be strictly avoided by those with celiac disease. But fortunately, “regular” oats are no longer the only oats available. In recent years, it has become possible to purchase uncontaminated oats. In other words, some manufacturers are now going the distance to ensure the oats remain “pure” and don’t get exposed to gluten.

There have been many scientific studies looking at these pure oats and celiac disease. Two recent studies – one focused on introducing oats to the diets of children with celiac disease and the other on long-term effects of oat consumption in adults with celiac disease – found no harmful effects related to moderate amounts of pure, uncontaminated oats in the gluten-free diet.

According to the Canadian Celiac Association, a majority of adults with the disease can safely consume half to three-quarters of a cup (50 to 70 grams) of “pure, uncontaminated” dry rolled oats per day. For children, it’s one-quarter of a cup (20 to 25 grams) a day.

“Gluten-free” oats are now available in Canada. In labeling practice approved in May 2015, Health Canada now allows packaged oat products that contain less than 20 parts per million of gluten to be marketed as “gluten-free”– an identification that was previously banned from all oat products in Canada. The revised labelling practice is in keeping with labeling standards in the United States and Europe.

“Canadians with celiac disease rely on accurate food labels that clearly state if a product contains gluten,” said MP Kelly Block, who announced the intent on behalf of the minister. “Allowing manufacturers to label their products as ‘gluten-free’ when they use these specially produced oats will make it easier for Canadians to identify products that they can safely eat and broaden the range of food choices that will provide a nutritional benefit.” (To read more about the new regulation, see the Health Canada website.)

When it comes to the safety of pure oats, there is one crucial caveat: a small subset of people with celiac disease will actually react to a protein found in oats, known as avenin, just as if they were reacting to gluten. According to the University of Chicago’s Celiac Disease Center, “perhaps less than 1 percent of celiac patients show a reaction to a large amount of oats in their diets.” Unfortunately, there is not yet any clinical test to determine who will react to oats, so if you decide to incorporate pure oats into your gluten-free diet, there are precautions to follow.

First, discuss the idea with a dietitian or doctor, says Melinda Dennis, a dietitian and the nutrition coordinator at the Celiac Center at Beth Israel Deaconess Medical Center in Boston. The newly diagnosed must ensure they are properly following the gluten-free diet, with all symptoms resolved and tests showing normal levels of celiac-associated antibodies. Then, the addition of oats should be gradual, with lots of water intake, and do let the doctor know of any symptoms. After three to six months, it’s wise to follow up with a gastroenterologist.

The increased fibre intake from oats can also result in temporary symptoms such as bloating and gas – which can be confused with celiac symptoms. This is another reason to incorporate oats into the diet gradually, and in concert with health-care advice.

Adding pure oats to the gluten-free diet is a nutrition booster. Dennis says the grain is a good source of fibre, protein and B vitamins, and can also help to lower cholesterol levels. Another benefit is that cooking with pure oats increases the diversity of the diet, which is always welcome to those avoiding gluten.

At the end of the day, it’s up to the individual to decide what’s right for his or her diet. Odds are, that no problems will occur from eating a small amount of pure oats, and adding them to the diet can boost nutrition, and expand options. However, if symptoms appear, or antibody levels rise, speak to your doctor. Keep in mind that there are the unlucky few who can’t even tolerate pure oats.

The subject of oats and the gluten-free diet can be confusing. Here’s what you need to know.

Anyone with celiac disease quickly learns that the protein gluten is found in wheat, barley, rye – and a whole host of foods, not just cereal-based ones, but packaged products such as malt vinegar, pre-made burgers (as a filler) and soya sauce. But one food that is at least getting a second chance on the gluten-free diet is Avena sativa – the common oat.

Oats do not inherently contain gluten protein, yet they are usually listed next to wheat, barley and rye as cereal grains to be avoided on the strict gluten-free diet. Why is this? The issue has been that oats in the field are commonly grown alongside or in rotation with the gluten-containing grains. It’s easy to get cross-contact during growing and harvesting, as well as through transportation on railway grain cars.

For these reasons, it’s accepted by experts that “regular” oats are likely to contain gluten and should be strictly avoided by those with celiac disease.

But fortunately, “regular” oats are no longer the only oats available. In recent years, it has become possible to purchase uncontaminated oats and, in the U.S., consumers can now find certified gluten-free oats and oat products. In other words, some manufacturers are now going the distance to ensure the oats remain “pure” and don’t get exposed to gluten.

There have been many scientific studies looking at these pure oats and celiac disease. Two recent studies – one focused on introducing oats to the diets of children with celiac disease and the other on the long-term effects of oat consumption in adults with celiac disease – found no harmful effects related to including moderate amounts of pure, uncontaminated oats in the gluten- free diet.

The Academy of Nutrition and Dietetics, the national dietitians’ organization, has released a position statement on oats confirming that the majority of those with celiac can eat up to 50 grams per day (about half a cup) of gluten-free dry rolled oats without any problems.

However, there is one crucial caveat: a small subset of people with celiac disease will actually react to a protein found in pure oats, known as avenin, just as if they were reacting to gluten. While it’s not known how many with celiac disease react to avenin, it’s generally accepted that it’s a small minority. According to the University of Chicago’s Celiac Disease Center, “perhaps fewer than 1 percent of celiac patients show a reaction to a large amount of oats in their diets.”

Unfortunately, there is not yet any clinical test to determine who will react to oats and who will not, so if a decision is made to incorporate oats into the gluten-free diet, there are precautions to follow. Melinda Dennis, a registered dietitian and the nutrition coordinator at the Celiac Center at Beth Israel Deaconess Medical Center in Boston, notes that before anyone adds oats to their gluten-free diet, this should be discussed with a dietitian or doctor. She also stresses only eating the proper kind of oats: “They must be pure, uncontaminated, gluten-free oats, specifically labeled as such.”

The newly diagnosed must ensure they are properly following the gluten-free diet, with all symptoms resolved and blood tests showing normal levels of antibodies associated with celiac disease. Then, the addition of oats should occur gradually, with lots of water intake, while informing the doctor of any symptoms. After three to six months, it’s important to follow up with a gastroenterologist.

The increased fiber intake from oats can also result in temporary gastrointestinal symptoms like bloating and gas – which can be confused with celiac symptoms. This is another reason why it’s important to incorporate oats into the diet gradually, and in concert with the advice of a dietitian or doctor. Adding pure oats to the gluten-free diet can be a boon to nutrition. Dennis says the grain is a good source of fiber, protein and B vitamins, and can also help to lower cholesterol levels. But beyond the nutritional benefit, being able to cook with oats increases the diversity of the diet, which is always welcome to those avoiding gluten.

At the end of the day, it’s up to the individual to decide what’s right for his or her diet. Odds are, that no problems will occur from eating a small amount of gluten-free oats, and adding them to the diet can boost nutrition and expand meal options. However, if symptoms appear, or antibody levels rise, speak to your doctor. Keep in mind that there are the unlucky few who can’t even tolerate pure oats.

“Gluten-free” oats and oat products are coming to Canadian grocery shelves, according to government health officials.

In a statement released on November 14, the Minister of Health announced the government’s intent to allow oat products containing less than 20 parts per million of gluten to carry a “gluten free” label – an identification that was previously banned from all oat products in Canada.

“Canadians with celiac disease rely on accurate food labels that clearly state if a product contains gluten,” said MP Kelly Block, who announced the intent on behalf of the minister. “Allowing manufacturers to label their products as ‘gluten-free’ when they use these specially produced oats will make it easier for Canadians to identify products that they can safely eat and broaden the range of food choices that will provide a nutritional benefit.”

In the U.S. and Europe, oats that test in the range of what is considered “pure and uncontaminated” oats (i.e. those with less than 20 ppm of gluten) are allowed to be labeled as “gluten-free” products. However, in Canada, this type of labeling is not yet been approved.

When it comes to the safety of pure oats, there is one crucial caveat: a small subset of people with celiac disease have been found to react to a protein in oats, known as avenin, just as if they were reacting to gluten. The University of Chicago’s Celiac Disease Center finds that it is a small group, however, “perhaps less than 1 percent of celiac patients show a reaction to a large amount of oats in their diets.”

The Canadian Celiac Association released a position in 2007 stating that research shows the majority of adults with the celiac disease can safely consume half to three-quarters of a cup (50 to 70 grams) of “pure, uncontaminated” dry rolled oats per day. For children, it’s one-quarter of a cup (20 to 25 grams) a day. The CCA has since been working with Health Canada to improve pure oats labelling.

“We are pleased that Health Canada is taking steps that will benefit the celiac community through allowing gluten-free claims on specially produced oats,” said Anne Wraggett, president of the CCA. “Oats are a nutritious grain and can add variety for those who must follow a strict gluten-free diet for life.”

Experts suggest speaking to a health professional before adding oats to your gluten-free diet.

A comment period will be held until January 27, 2015, giving the public and stakeholders a chance to weigh in on the decision. It is therefore still unclear when “gluten free” oats will hit Canadian shelves.

To comment or read more about the pending regulations, see the Health Canada website.

For more on this debate, check out “Are Oats OK on the GF Diet?” in our upcoming Winter 2015 issue.

Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.

Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.

Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.

Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce, or frost them with the caramel icing recipe below.

Optional Caramel Icing:

Place 1/4 cup of the leftover caramel sauce in a small dish.
Whisk in 6 tablespoons of sifted powdered sugar and 1/2 tablespoon of dairy-free margarine. Spread on the cooled bars before serving.

Recipe Variation

Non-Gluten-Free: If gluten isn’t an issue for you, you can substitute an equivalent amount of all-purpose flour in place of the ground oats in the caramel sauce (1 1/2 tablespoons), and also use it to replace 1/2 cup of the oats in the bar dough.

*A Note on CoconutCoconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org.